Yellow Split Pea Curry Spread

This curry spread offers a protein punch and adds tons of flavor to sandwiches, makes a great base for avocado toast and is delicious with raw veggies. 

Yellow Split Pea Curry Spread (makes about 2 1/2 cups)

  • 1 cup yellow split peas
  • 3 cups water
  • ½ tsp salt
  • 1 tbsp olive oil
  • ½ yellow onion
  • 1 clove of garlic
  • ¼ cup olive oil
  • 1 dried red chili, sliced and most seeds removed
  • 2 tbsp vegetable broth
  • Juice of 1 lemon
  • 1 tsp turmeric
  • 1 tsp curry powder
  • ¼ tsp cayenne
  • ¾ tsp salt
  • ¼ cup water
  • Olive oil (for drizzling)
  • Chopped cilantro

Add 1 cup of split peas, 3 cups of water and ½ tsp of salt to a saucepan. Bring to a boil then cover and reduce to a simmer for 30 minutes or until peas are soft. Strain excess water as necessary.

Meanwhile, heat 1 tbsp olive oil in a sauté pan. Add chopped yellow onion and garlic with a dash of salt. Heat until onions are translucent. Add sliced dried pepper and lightly sauté.

Transfer mixture to a food processor and add ¼ cup olive oil, 2 tbsp vegetable broth, lemon juice and spices to a food processor and mix thoroughly. While the machine is running, pour ¼ cup water over the top.  Drizzle with olive oil and garnish with chopped cilantro to serve.

This should keep for about a week in an airtight container in the fridge!